Brie Cheese Bread and Butter Pudding, Fig Sorbet and Red Wine Sauce
by Ling
@ 23 Oct 2013
Ingredients
400g flour
200g brie cheese, cut into cubes and divided
100g raisins
100g rye flour
10g salt
5g yeast
320ml water
250ml milk
250ml cream
200g whole eggs
100g sugar
Fig sorbet, red wine poached fig and red wine
sauce, for serving
Preparation
Place the flour, 50g brie cheese cubes, raisins, rye flour, salt and yeast into a electric mixer. Gradually add in 320ml water and beat until a soft dough is formed. Place the dough into a bowl, cover with a damp cloth and set aside to proof for about 2 hours. Remove proofed dough from the bowl and punch down the dough. Proof the dough for another 20 minutes and then bake in a preheated oven at 220°C for about 15 minutes. Remove the brie cheese bread from the oven and set aside to cool. Once cooled, cut the brie cheese bread into thick slices.
Heat the milk and cream to a boil in a saucepan. Set aside. Whisk the whole eggs and sugar in a mixing bowl until creamy. Pour the heated milk and cream mixture into the whisked egg mixture. Add in the brie cheese bread slices and the remaining brie cheese cubes and bake in a preheated oven at 190°C until the surface is golden browned. Remove the butter pudding from the oven and set aside to cool. Once cooled, cut into desired shape just before serving.
Place the brie cheese bread and butter pudding onto each serving plate. Serve with the fig sorbet and red wine poached fig. Add a drizzle of the red wine sauce.
Serves 4
